All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Meshida no kobujime / kelp-sandwitched lady fern

Pickled fiddleheads fully boosted by kombu kelp. Yummy!


Freshly harvested seiyo meshida lady fern (cleaned in photo)
Kombu kelp (enough sheets to sandwich fiddleheads)


Cut discolored ends of lady fern fiddleheads, and blanch for 2 minutes.

Drain, and let cool.


Place plastic warp on a tray, lay kelp and lady fern alternately, top with kelp, and wrap.

Refrigerate for 1+ hours.

  • If a slightly stronger taste is desired, this can be served with soy sauce and wasabi.
  • Keeps for several days.
  • The flavor naturally becomes stronger when fiddleheads are left sandwiched longer.
  • Sandwiching ingredients is a common preservation technique for fish (see fish kobujime recipe here). When used for vegetables, they take on kelp taste and aroma much faster than fish.

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